Gricos Aglianico del Vulture DOC 2017
Black Cherry, Elegant, Mineral, Pepper
Az. Agricola Grifalco
This AWARD winning ruby red wine has rich crisp red fruit, mineral and floral aromas, with pepper and an undergrowth background.
Sourcing grapes from different vineyards, Gricos is the winery’s everyday “barbecue” wine. Made from younger vines, between 10-30 years old, but nonetheless meaty and substantial, the wine is purposefully made to be more forward than a more traditional aglianico and it is drinkable young. Nevertheless, its aging potential is 5/10 years.
Gricos is the winery's “everyday” choice of aglianico, made from younger vines about 15 years old. Grifalco farm organically and their vineyards extend from 300 to 550 meters above sea level on the flanks of the Vulture volcano.
Manual selection of the grapes in the field during harvest, they are put into crates and brought to the cellar within a few hours, followed by secondary selection carried out by a linear destemming system that allows the winemaker to eliminate any residue green maintaining the best integrity of the berries in order to use only the berries that reached the perfect phenolic maturity.
Gricos undergoes cold fermentation in stainless steel, followed by manolactic fermentation in oak. It is aged for 6-12 months in 2nd passage American oak barrel and French tonneaux, plus 4 months in bottle.
The Grifalco company was founded in 2004 by the desire of Fabrizio and Cecilia Piccin to start a new path after having produced Nobile di Montepulciano for 20 years, focusing on what is considered the most important grape variety in southern Italy; the project is currently carried out by their sons Lorenzo and Andrea.
The company has a surface of 16 hectares with age of the vineyards ranging from 10 years up to 80 years, divided into several municipalities of the Vulture, this because being able to work with different land allows you to have greater complexity in the wines that are produced.
To date, the vineyards are located in the municipalities of Maschito, Forenza, Ginestra and Venosa, where the cellar also resides.
Lorenzo, 30, studied Viticulture and Oenology in Alba and takes care of all the company’s production, from the management of the certified organic vines to everything that follows, once the grapes are brought to the cellar to turn them into wine.
Andrea, 26, takes care of the commercial, the image of the company, the relationship with the press and the support abroad of our importers.
To date, about 70 thousand bottles of only Aglianico del Vulture are produced, a precise choice that allows you to focus on just one vine and work on its nuances.
Currently, 4 labels of red and a rosé are produced.
Gricos is a basic Aglianico and is normally produced using the grapes of the youngest vines coming from Venosa, Maschito and Forenza
Grifalco is an Aglianico normally produced from vines aged 40 years old from Maschio and Forenza.
Damaschito comes from a single parcel of 2 hectares and 80 years of age located in Contrada San Martino between Maschito and Forenza, is a company cru. The soil is mainly sandy with a strong presence of minerals such as iron and manganese which characterize the color of the strongly reddish soil interspersed with layers of volcanic ash.
Daginestra comes from a single parcel of 1.4 hectares and 80 years of age located in the municipality of Ginestra, is a company cru. The soil is mainly sandy with a strong presence of volcanic ash mixed with lower percentages of limestone and clays that give the ground a gray color.
All the vineyards are harvested and fermented separately, each parcel remains separate during the first year of aging, after this period the assembly takes place which will characterize the differences between the Gricos and the Grifalco.
As for the Damaschito and Daginestra, being two crus processed in the cellar in the same way, they express their differences thanks to the terroir they come from.